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Recipe Vegetarian Rhubarb Cheesecake

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Auteur : Melissa
Internet : https://www.cilantroandcitronella.com/vegan-rhubarb-cheesecake/

INGRÉDIENTSFor the base

1 cup graham cracker crumbs or crushed digestive biscuits
10 dates

For the filling

1 3/4 cups raw cashews, soaked overnight or in hot water for a few hours
1/2 cup coconut cream
2 tablespoons maple syrup
juice of two lemons
1/4 teaspoon vanilla extract

For the topping

5-6 stems of rhubarb
1 cup water
1/2 cup sugar

PRÉPARATION

Line the bottom of a 20 cm / 8 inch tart pan with a removable bottom or a springform pan with parchment paper.
Grease the sides.
If your dates aren't very sticky, soak them in hot water for 5 to 10 minutes.
Place the dates and graham crackers in a food processor and blitz until sticky.
Press this mixture into the bottom of your pan.
Place all the filling ingredients in a food processor or blender and process into a smooth cream, scraping down the sides if necessary.
Pour into your casserole dish, smooth the top, and place in the freezer.
Peel the rhubarb into thin slices using a vegetable peeler or a mandolin. I mostly used the outer skins because they were the pinkest and kept the remaining stems for making crumbles. But if you have pink oozing through your stems, you can use them all.
Put the water and sugar in a small saucepan and simmer gently over medium-low heat, stirring. Working in batches of 4 to 5 slices, simmer the rhubarb for a few minutes until softened but not so much that it begins to fall apart. Remove to a plate to cool completely and reserve the poaching liquid.
Once your cake is frozen, remove the outer ring and trace an outline of it on a piece of parchment paper.
Return the cake to the freezer while you work. Flip the paper over and start vertically aligning your rhubarb strips, slightly wider than the width of your pan outline.
Flip all the other strips to the middle and lay another strip horizontally.
Continue like this to form your lattice pattern.
Slide your rhubarb lattice, along with the paper, onto a baking sheet. If you kept the bottom of the pan on your cake, you can simply pick up the cake and place it upside down directly on your rhubarb lattice, remove the bottom of the pan (or not), and invert it onto a second plate.
Remove the paper from the rhubarb lattice and trim the edges with scissors.
You can serve it immediately or freeze it for later. I found it was easier to slice properly when the rhubarb was frozen, and some of the green parts of the rhubarb turned pink after a few hours (don't ask me why). Simply run a knife under hot water to slice, then let the slices warm for 10 to 15 minutes before eating.
Brush the remaining rhubarb poaching liquid over the slices for a nice shine.

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